Strawberry Ding Dong Sheet Cake

Strawberry Ding Dong Sheet Cake came into my life on a random Tuesday, and honestly, it changed everything. I was craving something nostalgic but also a little fancy, and this cake delivers both in the best possible way. Think rich, fudgy chocolate cake layered with a silky strawberry ermine filling and topped with the most luscious white chocolate frosting you’ve ever tasted. Yes, it’s as good as it sounds. Actually, it’s better.

What Is Strawberry Ding Dong Sheet Cake?

If you grew up eating Ding Dongs, you already know the magic of a chocolate cake stuffed with creamy filling. This version takes that iconic idea and turns it into a show-stopping sheet cake. The strawberry ding dong sheet cake swaps the classic cream filling for a fresh strawberry ermine buttercream, then tops everything with a cloud-like white chocolate frosting. It’s a from-scratch, grown-up twist on a childhood favorite, and it absolutely slaps at parties.

What You Will Need for Strawberry Ding Dong Sheet Cake

Let me walk you through everything before you start. The ingredient list looks long at first glance, but I promise each part is simple and totally worth it. A few things like the ermine paste and the cake itself can even be prepped ahead, which makes assembly way less stressful.

Chocolate Sheet Cake

• All-purpose flour (219g / 1 3/4 cups) – The base of the batter. Spoon and level it so you don’t pack it in.
• Granulated sugar (400g / 2 cups) – Keeps the cake moist and gives it that soft crumb.
• Unsweetened cocoa powder (75g / 3/4 cup) – Use good quality cocoa for the deepest chocolate flavor.
• Baking soda (2 tsp) – Helps the cake rise and stay light.
• Baking powder (1 tsp) – Works with the baking soda for the perfect lift.
• Kosher salt (1 tsp) – Balances all the sweetness. Don’t skip it.
• Buttermilk (240ml / 1 cup), room temperature – Gives the cake a tender, slightly tangy crumb. Sub with 1 cup milk plus 1 tbsp lemon juice if needed.
• Vegetable oil (120ml / 1/2 cup) – Keeps things moist even after refrigerating.
• Large eggs (2), room temperature – Bind everything together.
• Pure vanilla extract (2 tsp) – Adds warmth and depth to the chocolate flavor.
• Freshly brewed hot coffee (240ml / 1 cup) – This is the secret weapon. It deepens the cocoa without making it taste like coffee. Sub with hot water if needed.

Strawberry Ermine Filling

• Whole milk (240ml / 1 cup) – The base for the ermine paste.
• All-purpose flour (38g / 5 tbsp) – Thickens the paste into that signature pudding-like texture.
• Unsalted butter (226g / 1 cup), room temperature – Must be soft so it whips up properly.
• Granulated sugar (200g / 1 cup) – Sweetens the filling without making it heavy.
• Pure vanilla extract (1 tsp) – Rounds out the flavor.
• Fresh strawberry puree, strained (150g / 1/2 cup) – About 200g of whole strawberries. Straining removes seeds and keeps the texture silky.
• Pink or red food coloring (1 to 2 drops), optional – For a more vibrant, pretty pink color.

White Chocolate Ermine Frosting

• Whole milk (240ml / 1 cup) – Same process as the filling paste.
• All-purpose flour (38g / 5 tbsp) – To thicken the paste.
• Unsalted butter (226g / 1 cup), room temperature – Soft and ready to whip.
• Granulated sugar (200g / 1 cup) – For sweetness and structure.
• White chocolate (170g / 6 oz), melted and cooled – Use good quality white chocolate. Let it cool before adding or the frosting will break.
• Pure vanilla extract (1 tsp) – Brings everything together beautifully.

Decoration

• Fresh strawberries (200g / 7 oz), sliced or halved – Arrange them however your heart desires on top.
• White chocolate (30g / 1 oz), melted – Drizzle over the top for a gorgeous finish.

Step-by-Step Instructions for Strawberry Ding Dong Sheet Cake

Making the Chocolate Sheet Cake

Step 1: Preheat and prep. Heat your oven to 175 degrees C (350 degrees F). Grease a 25x38cm (10×15-inch) jelly roll sheet pan generously with nonstick baking spray. You want every corner covered so nothing sticks.

Step 2: Mix the dry ingredients. In your stand mixer bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a quick mix on low to bring everything together evenly.

Step 3: Whisk the wet ingredients. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth and well combined.

Step 4: Combine wet and dry. With the mixer running on low speed, slowly pour the wet mixture into the dry ingredients. Mix just until incorporated. Then pour in the hot coffee and mix on low again, just until combined. Scrape the bottom of the bowl with a spatula to catch any sneaky dry pockets. Do not overmix or the cake will be tough.

Step 5: Bake. Pour the batter into the prepared pan and spread it out evenly. Bake for 28 to 30 minutes, until a toothpick inserted in the center comes out mostly clean with no wet batter clinging to it.

Step 6: Cool and chill. Let the cake cool completely at room temperature, then transfer it to the freezer or fridge until fully firm. This step is crucial for clean slicing later, so don’t rush it.

Making the Strawberry Ermine Filling

Step 7: Prep the strawberry puree. Hull and roughly chop the strawberries, then blend them smooth. Strain through a fine mesh sieve to remove seeds. You need exactly 150g (1/2 cup) of the strained puree. Set it aside.

Step 8: Cook the ermine paste. In a medium saucepan, whisk the milk and flour together over medium heat. Stir constantly for 3 to 5 minutes until the mixture thickens into a very stiff, pudding-like paste with no lumps. Remove from heat and cool completely to room temperature. This part is so important. If it’s even slightly warm, the filling won’t come together right.

Step 9: Beat butter and sugar. In your stand mixer with the paddle attachment, beat the butter and sugar together on medium speed for 2 to 3 minutes until very light and fluffy. Scrape down the sides as you go.

Step 10: Add the paste and flavor. Add the cooled milk paste and beat on medium-high for 2 to 3 minutes until fluffy. Then switch to the whisk attachment. Add the vanilla and the strawberry puree, and whip on high speed for 7 to 8 minutes until the filling is perfectly smooth, silky, and creamy with no graininess. Add a drop or two of pink food coloring here if you want a more vibrant color.

Making the White Chocolate Ermine Frosting

Step 11: Cook the paste. Repeat the exact same milk and flour paste process. Whisk constantly over medium heat until a very stiff paste forms, then remove from heat and cool to room temperature.

Step 12: Beat and whip. Beat butter and sugar on medium speed until light and fluffy. Add the cooled milk paste and beat on medium-high for 2 to 3 minutes. Then switch to the whisk attachment, add the cooled melted white chocolate and vanilla extract, and whip on high speed for 8 to 10 minutes. You’re looking for a completely smooth, silky frosting with a creamy, almost mousse-like texture.

Assembly

Step 13: Slice the cake. Remove the fully chilled cake from the freezer. Using a long serrated knife, slice the cake in half lengthwise to create two equal rectangles of the same size. Chilling the cake first makes this so much easier and cleaner.

Step 14: Layer the filling. Place one rectangle on a large serving board or platter. Spread the entire strawberry ermine filling in a thick, generous layer over the top surface, going all the way to the edges.

Step 15: Add the top layer. Carefully place the second cake rectangle directly on top of the filling, pressing gently and evenly so it adheres well.

Step 16: Frost and decorate. Spread the white chocolate ermine frosting over the entire top surface in generous rustic swirls, covering edge to edge. Arrange the fresh sliced strawberries in a decorative pattern over the frosting. Then drizzle the melted white chocolate over the top in a zigzag for that gorgeous bakery-worthy finish.

Step 17: Chill before serving. Refrigerate the assembled cake for at least 1 hour before slicing. Use a sharp knife dipped in hot water and wiped dry between each cut for the cleanest, most beautiful slices.

Serving This Strawberry Sheet Cake

This strawberry ding dong sheet cake is honestly a whole moment on its own, so it doesn’t need much else alongside it. I love serving it at room temperature so the filling stays soft and creamy. A scoop of vanilla ice cream on the side is never a bad idea though. It pairs so well with the rich chocolate and fruity strawberry layers. This cake is also a total crowd-pleaser for birthdays, potlucks, baby showers, or any celebration that deserves something a little extra special.

Tips for the Perfect Strawberry Ding Dong Sheet Cake

• Chill the cake completely before slicing. This is non-negotiable. A cold, firm cake gives you clean, even layers without the filling squishing out everywhere.
• Let the ermine paste cool to room temperature. Even slightly warm paste will cause the filling and frosting to break and look greasy. Patience is key here.
• Use room temperature butter. Cold butter won’t whip up properly, and the ermine frosting will be lumpy. Leave it out for at least an hour before starting.
• Strain the strawberry puree well. Seeds left in the puree will mess with the silky texture of the filling. Take the extra 2 minutes to strain it properly.
• Don’t overmix the cake batter. Overmixing develops gluten and makes the cake dense and tough instead of soft and tender.
• Whip the frosting long enough. Both the filling and frosting need a solid 7 to 10 minutes of whipping to go from grainy to completely smooth and creamy. Set a timer and trust the process.
• Use fresh strawberries the day of serving. Fresh berries on top look and taste best when added closer to serving time. They can release juice if they sit too long.

Your Questions About Strawberry Ding Dong Sheet Cake, Answered

Can I make this cake ahead of time?

Absolutely, and honestly it’s even better that way. You can bake the chocolate cake a day or two ahead and keep it tightly wrapped in the fridge or freezer. The ermine filling and frosting can also be made a day ahead and stored in the fridge in airtight containers. Just let them come back to room temperature and give them a quick re-whip before assembling.

What if my ermine frosting looks curdled or soupy?

Don’t panic, this happens when the paste is still too warm or the butter is too cold. If it looks soupy, pop the entire bowl in the fridge for about 10 to 15 minutes, then try whipping again. If it looks curdled, keep whipping on high speed because it will almost always come back together with enough time. Give it a full 10 minutes before you give up on it.

Can I use frozen strawberries for the filling?

Yes, you can! Thaw them first and drain off as much liquid as possible before blending and straining. Fresh strawberries give a brighter, more vibrant flavor, but frozen ones work fine in a pinch. Just make sure the final strained puree is at room temperature or cooler before adding it to the filling.

How do I store leftover strawberry ding dong sheet cake?

Store any leftovers covered in the fridge for up to 3 days. The cake stays moist and the filling stays creamy thanks to the oil-based batter and ermine frosting. Let individual slices sit at room temperature for about 15 minutes before eating so the frosting softens up again. Trust me, that little wait makes such a big difference in texture.

If you want to see more behind-the-scenes moments and recipe ideas like this one, come follow along on my Pinterest page where I share all my favorite dessert inspiration and testing moments.

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